1 (5 oz.) box Minute rice, precooked
1 can cream of chicken soup
1/2 c. chicken broth or milk
1/2 tsp. paprika
Dash of nutmeg
Salt and pepper to taste
1/2 c. slivered almonds
3 tbsp. butter
2 c. cooked chicken, diced

Place cooked rice in bottom of baking dish. Add cooked chicken for next layer. Then mix chicken soup and broth or milk with seasonings and pour over chicken and rice. Toast almonds slightly brown in butter and sprinkle over top. Place in oven at 350 degrees and bake until it bubbles.

NOTE: Turkey may be used instead of chicken.